Seattle Food Waste Disposal Compliance Checklist

Seattle Grease Trap & Interceptor Requirements

All food service facilities in Seattle must install and maintain grease traps or interceptors sized according to the Seattle Plumbing Code (based on fixture drainage rates). Grease traps must be cleaned by a licensed waste hauler at minimum every 30 days, or more frequently if capacity reaches 25%. Seattle requires maintenance records and receipts from licensed contractors—inspectors verify these documents during routine inspections. Install a visual inspection port and ensure trap sizing matches your operation's dishwashing, fryer, and sink load. Violations include missing traps, undersized units, or documentation gaps.

Food Waste Separation & Disposal

Seattle's solid waste code requires food service operators to separate food waste from general trash for organic waste programs. Compostable food scraps, used cooking oil, and grease must be stored in designated containers away from ready-to-eat food prep areas. Used cooking oil must be stored in leak-proof containers with secondary containment to prevent spills into stormwater drains. Inspectors check for proper labeling, storage temperatures (grease must be cool), and vendor documentation showing licensed disposal or recycling contractors. Common violations: mixing food waste with garbage, storing oil in open containers, or lacking disposal contracts.

Common Inspection Violations & Prevention

Seattle health inspectors cite food service operations for grease accumulation on floors, walls, and pipes near sinks and fryers—these indicate inadequate trap maintenance. Missing or expired grease trap cleaning records result in automatic violations; maintain receipts on-site for 12 months. Blocked or overflowing drain lines, visible sewage backups, and cross-connections between grease systems and potable water are critical violations. Prevent violations by scheduling quarterly trap inspections with your licensed contractor, training staff on proper food scrapping practices, and keeping a compliance log. Document all maintenance with dates, contractor name, and waste disposal method.

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